Food Authenticity Program Meeting Book (August 29, 2021)

Wet-lab testing Developed rationale

Study design for a single species of spices or botanicals claim with 7 relevant plant adulterants (Table from the AOAC SMPR 2021.XXX; Draft AOAC Standard Method Performance Requirements (SMPRs) for Non-Targeted Testing (NTT) of Ingredients for Food Authenticity/Fraud Evaluation of Saffron draft version of April 2021 With N x corresponding to number of replicates

Authentic samples, i.e. Saffron

Tests (equally distributed among the adulterants as much as possible) 5 replicates as quality controls N 1 (e.g. 3 replicates) N 2 (e.g. 3 replicates) N 3 (e.g. 3 replicates) N 4 (e.g. 4 replicates) N 5 (e.g. 4 replicates) N 6 (e.g. 4 replicates) N 7 (e.g. 4 replicates)

Adulterants

Test results

100%

0%

5

25 mixes of authentic samples and adulterants

90% 90% 90% 90% 90% 90% 90%

10% Safflower Stigmas 10% Marigold Stigmas 10% Dyed Corn Stigmas

10% Sandalwood

10% Campeche wood powder

10% Gardenia 10% Curcuma

Total data sets 30

Wet-lab testing Developed rationale

Possible scopes of the method and required testing

Scope of the method

Number of spices or botanicals claim

Replicates of quality controls (authentic samples)

Replicates of mixes of authentic samples and adulterants

TOTAL data set

One species and related adulterants Selected species and their related adulterants Variety of species and their related adulterants Broad range of species and their related adulterants

1

5 variants

25 replicates

30

5

5 x 5 variants

5 x 25 replicates

150

10

10 x 5 variants 10 x 25 replicates 300

20

20 x 5 variants 20 x 25 replicates 600